Easy and Delicious Gluten-Free French Toast Casserole

Make breakfast extra special with this easy and tasty gluten-free French toast casserole recipe. You can use any gluten-free bread you like to bake up this soft and spongy breakfast treat perfect for a Sunday brunch, Christmas morning, or Easter celebration. Please see my disclosures.

While there are many uncertainties in the world of late, the one thing that is certain is that comfort food – especially a delicious French toast casserole – can make you feel better, even if just for a little bit.

While I cannot guarantee the world will be a cozy place in a few weeks or months from now, I can guarantee that an excellent gluten-free brunch can help ease the anxiety you and your families feel right now.

To create this comforting brunch recipe for Easter, I went to the grocery store to pick up a few simple ingredients, including a top-notch gluten-free cinnamon raisin bread.

I used Little Northern Bakehouse Bread because the cinnamon raisin flavor was calling my name. I think I made a wise choice if I don’t say so myself. Canyon Bakehouse also makes an excellent gluten-free cinnamon raisin bread, and I’ve also been prone to using that brand.

Honestly, you can use whatever gluten-free bread you have on hand, especially if you need to use it up before it goes stale. You may need to adjust the sweetness – and add raisins – if your bread doesn’t contain them.

Savory vs. Sweet Breakfast

While I typically love a savory breakfast on a Sunday morning, I love surprising my kids with something sweet and special. Something out of the norm.

The kids wake up after a long slumber, and then they come downstairs all sleepy-eyed… until they see what I’ve been up to in the kitchen. Suddenly, their eyes light up, and they are excited about breakfast.

I only get my kids (a teen and a tween) for a few more years before they rush off to college, so I might as well make the most of our short time together.

How to French Toast Casserole

Once you gather your ingredients, you’ll be ready to do some baking therapy at home. The first thing you’ll want to do is cut the bread into 1-inch cubes.

Spread the cubes evenly on a baking sheet and bake for 8-10 minutes, tossing halfway through, until the bread is lightly toasted. Remove from the oven. 

Then, you’ll want to add the toasted bread cubes to a greased 8×8-inch casserole dish and set it aside. We’ll come back to them in a bit.

To make the egg custard mixture that will coat your gluten-free French toast casserole, you’ll want to combine the almond milk (regular milk, coconut milk, or another milk alternative of choice, okay), eggs, pure maple syrup, vanilla extract, cinnamon, and salt in a medium bowl and whisk until combined. 

Now for the fun part. Pour the mixture over the cubed gluten-free bread and gently mix everything. Lightly press down on the cubes with a spatula to ensure all the bread is coated in the custardy egg mixture. 

For the bread to soak in the wet ingredients, cover the baking dish and refrigerate it for at least an hour before baking. You can also refrigerate it overnight and bake it fresh in the morning.

Remove the baking dish from the refrigerator and press down on it again to help the bread soak in the egg mixture. Top the casserole with ¾ cup of the fresh berries, leaving about ¼ cup of your berries to add just before serving. 

Bake the gluten-free French toast casserole for 45-50 minutes or until the egg custard is set and the top is a light golden brown. If the casserole starts to brown too quickly, cover it with aluminum foil and continue to bake.

Remove the casserole from the oven and allow 5-10 minutes to cool before slicing.

You can top the mixture with the remaining ¼ cup of fresh berries and dust it with a little bit of confectioners’ sugar to make it look beautiful.

You can also drizzle each serving with additional maple syrup, although if I’m being honest, I think it’s perfect as is. 

Now you’re ready to dig in, too. You’ll find the top slightly crisp while the bottom part of the casserole is moist and tender. Mmmmm.

Plus, the berries add a pop of color and offer a juicy burst in your mouth as you bite into them. Yum!

Tips

Overnight French Toast Casserole: Cover the baking dish with foil ingredients and refrigerate it overnight. In the morning, take it out of the fridge while your oven preheats, then bake it fresh in the morning.

A Sweet Addition: Sprinkle it with brown sugar before baking. The brown sugar will caramelize on top as it bakes.

The Bread: Many people use French bread in their French toast casseroles; however, it’s nearly impossible to find gluten-free French bread. You could use any gluten-free bread, whether a gluten-free baguette or leftover gluten-free challah bread. I recommend adding soaked raisins to the casserole if you use something other than raisin bread. Raisins add lovely taste and texture. The type of bread you use will impact the flavor and texture of the final dish, so adjust sweetness and moisture levels as needed.

Stale Bread: If the bread you’re using is hard or stale, consider adding a bit more moisture to your French toast casserole. I used fresh, soft bread for this recipe.

Leftovers: Store leftovers in an airtight container. Reheat in the microwave the next day.

This French toast casserole is perfect for any holiday brunch. Think Christmas morning, Easter brunch celebrations, Mother’s Day, or other special occasions and holidays.

It’s also the perfect make-ahead breakfast casserole for busy families who just want to enjoy a delicious breakfast without much fuss.

Happy Sunday brunch, my gluten-free friends!

More Recipes

Other delicious breakfast recipes found on Good For You Gluten Free include:

• Gluten-Free Cinnamon Coffee Cake
• Gooey Gluten-Free Cinnamon Rolls
• Gluten-Free Carrot Cake Infused With Pineapple (Dairy-Free Option)
• Gluten-Free Apple Cinnamon Bread (Dairy-Free and Egg-Free)
• Gluten-Free French Toast Sticks (Dairy-Free and Egg-Free Option)
• 42+ Gluten-Free Breakfast Recipes and Ideas
• Gluten-Free Blueberry Pancakes Make with Dairy-Free Yogurt